There is something truly magical about the way fresh, vibrant flavors come together in this Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts. It’s a dish that dances on your taste buds with the bright zing of lemon, the creamy touch of burrata, and the delightful crunch of roasted pine nuts. Whether you’re cooking for a cozy weeknight dinner or impressing guests, this recipe offers a beautiful balance of textures and tastes that feels both indulgent and refreshing. The lemon pesto sauce envelops every rigatoni tube in a glossy, silky coating, making each bite an absolute joy.

Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for this dish is a breeze, and each component plays an essential role in building layers of flavor and texture. From the al dente rigatoni to the zesty lemon and creamy burrata, every item enhances the dish in a unique way.

400 g rigatoni pasta: The ridges and hollow tubes are perfect for holding onto the luscious lemon pesto sauce.
Salt, for boiling water: Helps season the pasta from within and amplifies the overall flavor.
¾ cup basil pesto: Provides the fragrant herbal base that ties everything together beautifully.
Zest of 1 large lemon: Adds bright, citrusy notes without overpowering the delicate pesto.
2 tablespoons fresh lemon juice: Brings a fresh acidity that balances the creaminess of the cheese.
3 tablespoons olive oil: Ensures the sauce is silky and smooth, coating every bit of pasta perfectly.
1 clove garlic, finely grated: Adds an aromatic kick without overwhelming the dish.
Black pepper to taste: A subtle warmth that complements the lemon and basil flavors.
2 balls burrata cheese: Creamy, luxurious, and indulgent, it melts slightly into the warm pasta.
¼ cup pine nuts: Toasted to golden perfection, they introduce a satisfying crunch and nutty aroma.
2 tablespoons grated Parmesan cheese: Adds umami depth and a salty finish to the dish.
Fresh basil leaves (optional): For a pop of color and extra herbal brightness.

How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Step 1: Cook the Pasta

Start with bringing a large pot of salted water to a boil—this step is crucial because salted water enhances the pasta’s flavor as it cooks. Toss in the rigatoni and cook until it reaches al dente, that perfect tender-yet-firm texture. Before draining, reserve about half a cup of the pasta water; this starchy liquid will help you loosen the sauce later, giving it a more luscious and glossy finish.

Step 2: Roast the Pine Nuts

While the pasta cooks, grab a small dry skillet and toast your pine nuts over medium-low heat. Keep them moving by stirring constantly to avoid burning. In just a couple of minutes, the nuts will turn golden and release that unmistakable nutty fragrance that adds wonderful texture and aroma to your dish. Once toasted, remove them from heat immediately to prevent carryover cooking.

Step 3: Make the Lemon Pesto Sauce

In a large mixing bowl, whisk together the basil pesto, zest and fresh juice of your lemon, olive oil, finely grated garlic, and a good pinch of black pepper. This combination gives you a sauce that is vibrant, creamy, and fresh all at once. Whisking until smooth helps the flavors marry beautifully and creates a silky texture ideal for coating the rigatoni.

Step 4: Combine

Add the hot rigatoni straight from the pot into your lemon pesto sauce. Gently toss everything to ensure every rigatoni piece is lavishly coated. Then, pour in reserved pasta water a tablespoon at a time, stirring as you go. This trick reveals the secret to achieving that perfect glossy, silky sauce that clings effortlessly to every bite.

Step 5: Assemble

Transfer the coated rigatoni into warm serving bowls. Tear the burrata cheese over the top, allowing its creamy center to melt slightly into the warm pasta. Scatter the roasted pine nuts for crunch, grate Parmesan cheese generously on top for that savory finish, and add fresh basil leaves if you’re feeling fancy. You’ll end up with a plate that’s as stunning as it is delicious.

How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Garnishes

Enhance presentation and flavor by adding a sprinkle of extra grated Parmesan, a drizzle of high-quality olive oil, and fresh basil leaves. These little touches make the dish feel restaurant-worthy and add layers of freshness and depth.

Side Dishes

This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette or crusty garlic bread, which you can use to soak up any leftover sauce. A crisp white wine or sparkling water with lemon slices also beautifully balances the creamy, nutty richness of the pasta.

Creative Ways to Present

For a show-stopping dinner party, plate the rigatoni in individual shallow bowls, tear the burrata beautifully over the center, and decorate with microgreens or edible flowers. Serving it family-style in a colorful ceramic dish creates a warm, inviting atmosphere that encourages sharing and savoring.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts can be stored in an airtight container in the refrigerator for up to 2 days. Keep the burrata separate if possible, as it’s best enjoyed fresh. Before storing, toss the pasta with a little olive oil to prevent sticking.

Freezing

Freezing this dish is not ideal due to the fresh burrata and pesto, which can lose their texture and flavor. However, you can freeze cooked rigatoni and pesto sauce separately without the cheese for up to 1 month. Reheat gently and add fresh burrata at serving time for best results.

Reheating

To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid high heat to preserve the bright flavors. Once hot, add fresh burrata on top to restore that creamy, decadent finish.

FAQs

Can I use a different pasta instead of rigatoni?

Absolutely! While rigatoni’s ridges and hollow shape hold the sauce wonderfully, penne or cavatappi work beautifully as well, offering similar texture and sauce-holding capabilities.

Is burrata cheese necessary for this recipe?

Burrata is the star for creamy indulgence in this dish, but if you don’t have it, fresh mozzarella or even ricotta can be a good substitute, although the flavor and creaminess won’t be exactly the same.

Can I make the lemon pesto sauce from scratch?

Definitely! If you prefer homemade, blend fresh basil, pine nuts, Parmesan, garlic, olive oil, lemon zest, and juice to create a vibrant lemon pesto that will elevate this recipe to new heights.

How do I prevent pine nuts from burning while toasting?

Toast pine nuts over medium-low heat and keep stirring constantly. Pine nuts can go from toasted to burnt quickly, so stay attentive and remove them from the skillet as soon as they turn a light golden.

Is this dish suitable for a summer dinner?

Yes, Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is perfect for summer, thanks to its bright lemony flavor and fresh basil, making it a light yet satisfying meal for warmer days.

Final Thoughts

This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is one of those dishes that feels both sophisticated and approachable, perfect for any occasion. It’s a celebration of fresh, vibrant ingredients coming together in the most delicious way, and I can’t wait for you to try it and make it a new favorite in your kitchen. Trust me, once you taste that burst of lemon with creamy burrata and crunchy pine nuts, you’ll be hooked!